Starbucks Lemon Loaf Cake – Quick loaf bread that is full of lemon zest, lemon juice, and very moist crumb! Top top it off, it has a delicious lemon glaze on the top of the loaf
This recipe is for my lemon lovers and my Starbucks’ Lemon Loaf Cake Lovers. For my 8th copycat recipes, I am doing a better-than-Starbucks copycat of their Lemon loaf cake. AKA the best lemon loaf recipe ever.
If it is your first time here or you have been here a long time, you will know that I’m all about saving a little money. That is why I have decided to tackle Starbucks’ delicious lemon loaf recipe. Did you know for a single slice, they charge almost $4.00? You could probably make my entire lemon loaf cake for $4.00, which means you are basically making money when you use this recipe card. Girl math.
So go close your wallets and grab some fresh lemons, because its baking on a budget time.
For more lemon desserts,
- Tasty Lemon Blueberry Muffin Cookies
- Easiest Lemon Sheet Cake With Lemon Curd
- Easy And Lemoney, Lemon Bundt Cake
Why you should make this Starbucks Lemon Loaf Cake
- Mouth feel- I hate when people say mouthfeel, but what else can you say? This perfect lemon loaf will make your mouth feel so good (I’ll see myself out).
- Fresh Lemons- I am obsessed with this cake’s lemon flavor. It is so light and refreshing.
- Simple Ingredients- Fresh lemons, a little powdered sugar, and a few other ingredients and boom. You have a delicious lemon cake that is better than the real thing.
- Cheap- As I said before for the price of the wet ingredients and the dry ingredients, you could make an entire loaf where as at Starbucks, you could get a single slice.
IMPORTANT NOTE: For best results, do not use bottled lemon juice. Juicing lemons is really easy and bottled lemon juice tastes funky. It’s a great option if you are in a bind and need something quick!
Ingredient list – Starbucks Lemon Loaf Cake
How are you doing on the one grocery shopping trip per week? I’m doing horribly and have a Walmart pickup order for tomorrow. Be better than me.
- Medium-sized Lemons or Large Lemons- You will need all parts of the lemon. You will squeeze them to get fresh lemon juice and zest them to get that amazing lemon zest.
- Lemon Extract- Because when it comes to lemons, a little bit does not go a long way. Lemon is a weak flavor in baking so you need a lot for a perfect balance.
- Eggs- Are they room temperature? You better believe they are.
- Powdered Sugar- This is going to give the cake some sweetness without messing with the texture.
- Vegetable Oil- Most neutral oils will do. Just stay away from olive oil. Unless you are making fettuccini, then use olive oil (and invite me over)
Tips For Making This Recipe
- Room Temp Ingredients : Cold eggs can cause the batter to be lumpy.
- Measuring Flour: When measuring flour, spoon it into the measuring cup and level it off with a flat edge. This helps prevent overpacking the flour, which can lead to a dense cake.
- Zesting Lemons: When zesting lemons, be cautious not to include the bitter white pith. Only the yellow part of the peel contains the flavorful oils.
- Mixing: Use a gentle hand when folding in the dry ingredients.
- Optional Food Gel: If you decide to use yellow food gel, start with a small amount and add more if needed. A toothpick is a good tool for adding a tiny amount.
- Pan Preparation: Grease your loaf pan or use parchment paper to ensure the cake doesn’t stick. This makes it easier to remove the cake after baking.
- Baking Time: Keep a close eye on the cake as it approaches the end of the baking time. It should come out with a few moist crumbs, not wet batter.
- Cooling Time: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack.
Tools I Used – Starbucks Lemon Loaf Cake
Rubber Spatula
Measuring Cups and Spoons
Cooking Spray or Parchment Paper
Wire Rack
Frequently Asked Questions
Can I use low-fat or fat-free sour cream?
No, this recipe won’t work with a fat free or low-fat sour cream
Can I substitute oil with melted butter or vice versa?
Yes, you can interchange oil and melted butter, but keep in mind that they can affect the texture and flavor slightly.
Can I skip the lemon glaze?
Yes, you can skip the glaze if you prefer a less sweet cake. The glaze adds an extra layer of sweetness and tanginess.
How can I prevent the cake from being too dense?
Avoid overmixing the batter, and ensure the baking powder is fresh. Room temperature ingredients and proper measuring also contribute to a lighter texture.
Storing And Freezing
Store the Starbucks Lemon Loaf Cake in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate the cooled cake and bring it to room temperature before serving.
Freezing – Starbucks Lemon Loaf Cake
To freeze the Starbucks Lemon Loaf Cake, wrap it securely in plastic wrap or aluminum foil, ensuring it’s airtight. Place it in a freezer-safe bag or container, and store for up to 3 months. Thaw in the refrigerator and bring to room temperature before serving.
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